Combinations for egg foo yung

Yield: 4 Servings

Measure Ingredient
See instructions for various combinations

1. With chicken #1: Add to the beaten eggs 1 cup cooked white meat chicken, ½ cup onions; ½ cup celery, blanched; and ½ cup canned mushrooms.

2. With chicken #2: Add to the beaten eggs ½ cup cooked white meat chicken, ½ cup ham, ½ cup green peppers, ½ cup bamboo shoots and ½ cup water chestnuts.

NOTE: For either of the vegetable combinations above, you may substitute 1 cup bean sprouts, blanched (or 1 cup string beans, shredded and parboiled), and

½ cup tomatoes, peeled.

3. With clams: See chicken. Substitute 1 cup raw clams.

4. With crabs: Add to the beaten eggs 1 cup crabmeat, 1 cup bean sprouts, blanched, ¼ cup scallions and 1 teaspoon fresh ginger root, minced. (For the vegetables, you may substitute bamboo shoots, or canned mushrooms, and green peas.)

5. With ham: Add to the beaten eggs ¼ cup smoked ham, ½ cup canned mushrooms and 2 teaspoons soy sauce.

6. With oysters: See chicken. Substitute 1 cup raw oysters.

7. With pork: Add to the beaten eggs ½ to 1 cup cooked pork, ½ cup onions, ½ cup green pepper and ½ cup canned mushrooms. (For the vegetables, you may substitute 1 cup bean sprouts, blanched; and 2 scallions, or else 1 cup onions.) 8. With shrimp: Add to the beaten eggs 1 cup cooked shrimp, ½ cup canned mushrooms and ¼ cup water chestnuts. (For the vegetables, you may substitute 1 cup bean sprouts, blanched; or 1 cup onions.) 9. With turkey: See chicken. Substitute 1 cup cooked turkey.

10. With vegetables: Add to the beaten eggs 1 cup bean sprouts, blanched; ½ cup onion; ½ cup celery, blanched; and ½ cup canned mushrooms. (For the vegetables, you may substitute any of the following in any combination: asparagus, broccoli and peas, parboiled; celery, blanched; tomatoes, peeled; and canned mushrooms. Fresh mushrooms may be used, but only if shredded. You may also add ½ cup almond meats, blanched, toasted and minced.)

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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